Method of utilizing gluten tailings.



S raps ATENT OFFICE.

EDlVARD GUDEMAN, OF CHICAGO, ILLINOIS.

METHOD OF UTILIZING GLlJTEN TAILINGS.

SPECIFIGATIUN forming part Letters Patent No. 695,720, dated March 18,1902.

Application filed October 1'7, 1901.

T0 aZZ whom, it may concern;

Be it known that I, EDWARD GUDEMAN, a citizen of the United States, anda resident of the city of Chicago, Cook county, Illinois, have inventedcertain new and useful Improvements in Methods of Utilizing GlutenTailings, of which the following is hereby declared to be a full, clear,and exact description.

In the manufacture of corn-starch, more especially from maize, it isfamiliar practice to soak the grain in water and after cracking thekernels by grinding to immerse the mass in a high gravitye. 9., starchsolution for release of the pin mules or germs which rise to the top andfloat away. Freed from its germs the residue is finely reground, and after sieving in the presence of a copious watersupply to abstract thebulk of the fiber the residue is run, with the water, over a series ofshallow tables or gutters, upon which the starch granules settle, whilethe associated gluten and the fiber remnant pass off as tailings to belater deprived of the Water excess in suitable gravity-tanks or centrifugals. Before removalof the water at the settling-tanks the solids in thetailings stand, e. g., at one to three ounces per gallon, but afterwardrange as high as, c. eight to fifteen ounces per gallon. The driedtailings are known as gluten meal or, if admixed with bran, either wetor dry, the compound becomes one of the customary sorts of cattle-food.Owing to the imperfect removal at the tables or gutters a markedpercentage of the starch instead of beingIseparated and detained escapeswith the tailings and becomes wholly lost, except so far as itremains aningredient of the gluten meal at inferior value. Theinvention seeks toreclaim this waste starch from the tailings and results besides inproducing a gluten residue of more condensed type hearing in its make-upa much higher content of proteids than is usual.

By preference the tailings to betreated are taken in the moreconcentrated statez'. 9., after the water excess has been removed at thesettling-tanks. The charge is placedv in a convenient grain cooker orconverter common to distilleries or breweries and some diastaticagent-c. g., barley-malt is supplied in quantity sufficient to convertthe starch Serial No. 78,939-

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to five per cent. of the finely-ground malt representing the firstportion of the addition the selected tailings are slowly heated in thevessel until the charge attains the desired temperaturec. 9., 180 to 230Fahrenheit suflicient to disrupt and gelatinize the starchcells. Themalt promotes disruption of the cells and in minor degree effects starchconversion with consequent addition of water to the mass. After thestarch becomes ge-, latinized the charge is cooled down to, 6.9., 140Fahrenheit, when the second portione.g., two to ten percent. of the maltadditionis stirred in, the temperatu re being then maintained ata pointbest suited for the quick action of the diastase contained in the malt.Once the desired conversion of the starch is practically accomplishedthe temperature is raised, e.g., to boiling for final destruction of thediastase, after which the hot charge is run through any of the ordinaryfilters, presses, 850., to separate the maltose in solution from thesolid residue. The maltose solution, which constitutes the filtrate, maybe purified, if desired, and is evaporated in familiarfashion to effectrecovery. The solid residue left on the filters is either admixed wetwith bran to form a cattle-food or else is dried and ground to makegluten meal. It is seen that this residue, being freed from starch,showsa much higher percentage of proteids present and contains besides thealbuminoids from the malt which enter as a distinct addition not to befound in the ordinary gluten meal.

Instead of dividing the malt addition into two portions to be separatelysupplied to the tailings charge it is feasible to heat the tailingsalone at the outset until the contained starch is properly gelatinizedand thereafter to stir in the malt entire as a single addition when thecharge has become properly cooled down. Such modified procedure compelsa longer and perhaps a higher heating of the charge beforegelatinization of the starch is fully attained and besides requires thecharge to be used with more water present than were the tailings takenimmediately after settling had been effected at the gravity-tauks. To

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use the tailings before the settling is accomplished means theintroduction of a superfluous volume of water which must be gotten ridof later on. Hence the portion-wise addition of the malt and theselection of the settled tailings is to be preferred, especially sosince the first malt addition speeds gelatinization at lower temperatureand by incipient conversion of some of the starch contributes enoughwater to avoid pastiness in the batch under treatment;-

In lieu of the malt it is quite feasible to employ the watery extract ofmalt bearing the diastase in solution; but the employment of any suchsubstitute is unadvisable, since the malt after extraction is leftWasted, while the gluten residue finally obtained is deprived of theseparate albuminoids distinctive of the malt when used bodily. No acidcan be taken as a maltequivalent, for the reason that the acid convertsthe starch into dextrose instead of into maltose. Moreover, the aciddissolves out some of the albuininoids, while it leaves those whichremain in less digestible state.

The temperatures and proportions of ingredients stated are given forguidance merely and are not to be deemed exclusive. Variations inprocedure according to the mechanics skill fall equally within the scopeof the advance.

Having thus described my invention, what I claim as new, and desire tosecure by Letters Patent, is-- 1. In the manufacture of corn-starch bycrushing the maize-kernels, floating off the husks and germs, regrindingthe kernels and washing away the associated gluten as tailings from thedetained starch granules, the process of utilizing such tailings whichconsists in heating the sameto gelatinize the starch remnant, digestingthe charge with malt at proper temperature for conversion of saidstarch, isolating the resultant solution for economic recovery of thecontained maltose and finally removing the separated gluten residue incondensed form characterized by the presence of a higher content ofprotcids than usual, substantiall v as described.

2. In the manufacture of corn-starch by crushing the maize-kernels,floating off the husks and germs, regrinding the kernels and washingaway the associated gluten as tailings from the detained starchgranules, the process of utilizing such tailings which consists inseparating the water excess therefrom, heating the charge to gelatinizethe starch remnant in the presence of a preliminary Inalt addition,digesting the mass at proper temperature with the final malt additionfor conversion of such starch, and isolating the resultant solution torecover the maltose, thus leaving the separated gluten residue incondensed form characterized by the presence of a higher content ofprotcids than usual, substantially as described.

EDWARD GUDEMAN.

Witnesses:

JAMES H. PEIRCE, ALBERTA ADAMICK.

